Saturday, February 13, 2016

* Gluten Free & Vegan version *

The Wedge Table and the Food Allergy Support Group of MN invited me to partner with them in presenting a cooking class/demo. We wanted to offer a cooking class that would be a fun family event and since it was over Valentine's weekend, heart shaped cookies seemed like the perfect fit.

I hope you have a sweet time making these little cut outs for your holiday!

4. Add the flour and baking powder and mix on slow to medium speed until a nice dough forms that holds together. (It should take just a minute or so)

5. Roll out the dough to roughly 1/4 inch thickness. Cut out dough using your favorite cookie cutter shape and transfer to cookie sheet covered with parchment paper. Do not refrigerate the uncooked cookie dough, it will make it hard to roll out.

6. Bake 7-8 minutes at 400 degrees. You will want to remove these cookies from the oven before they get golden colored. Let cookies sit on cookie sheet for 5 minutes before transferring to a wire rack to finish cooling. They take roughly 20-30 minutes to cool enough to decorate...Just enough time to get the icing made and sprinkles ready.

2. In a separate small bowl, whisk together rice milk, corn syrup and vanilla until the corn syrup thins out. Then, add to the powdered sugar and stir until fully mixed.

3. Optional - stir in food coloring.

I love to use the disposable icing bags to decorate the cookies. They allow much more control of the icing than spreading with a knife and are pretty easy for kids to use as well. Sometimes, for my kids, I will put a chip clip at the twisted top of the bag to prevent the icing from spilling out the top.

Welcome to Hope's Kitchen!

Welcome to Hopes Kitchen. I hope you find these recipes helpful. Our family eats free of gluten, eggs, peanuts, tree nuts, kiwi and artificial food coloring due to food allergies.
I would like to share with you what I've learned over the years to help you on your journey and help you find some hope again in your kitchen.

DISCLAIMER: None of the information on this blog or social media outlets (including but not limited to facebook, twitter, pinterest, youtube) should be taken as medical advice. The information connected to Hope's Kitchen and the author, Melanie Pitts, are simply and solely one family's personal experience. Always seek professional medical advice from a physician. You assume all responsibility for the foods you eat and products you use. It is the readers responsibility to carefully read the labels, as they can change without warning and to contact manufacturers to determine if there may be any cross-contamination in manufacturing processes. The reader agrees to hold harmless and defend Hope's Kitchen and the author, Melanie Pitts from and against any and all losses, demands, expenses or liabilites of whatever nature or kind.